Applications in Meat Technology

Polyphosphates, when injected into poultry prior to freezing, reduce the drip loss on thawing out, and also improve taste and texture. 

Sodium oligopolyphosphates, when present in sausages, increase the stability of the fat emulsion, and quantities -0.5% will reduce the separation of fat during cooking [45]. The flavour of meat is influenced by the presence of inosinic acid (inosine monophosphate, IMP) (12.19a). After animal slaughter, the amount already present tends to increase since it can be formed from AMP which is a breakdown product of ATP (Chapter 11.3). 

Monosodium glutamate (MSG) (12.19b) and IMP have a synergistic effect in producing a meaty flavour. Both are often added to soups and other meat preparations. The MSG/IMP ratio is one of the factors influencing the subtle flavours of different meats. 

Only the L form of MSG and the 5 isomer of IMP are flavour active. Both IMP and GMP (12.19c) can influence flavour and are found in meat and many vegetables particularly tomatoes. 

There is conflicting evidence re the anti-microbial action of phosphates in meats. Effects seem to be variable and depend not only on the type of phosphate used, but also on the processing conditions and other additives used, for example, sodium nitrite or sodium chloride. Under some circumstances, phosphates can successfully replace sodium chloride, when it is desirable to reduce the content of the latter [48-51]. 

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